Pistachio and Red Berry Cookies by @aliterdulcia

45 min

12 servings

🌾

250 g

Flour

🍬

100 g

Sugar

🧈

150 g

Butter

🥜

50 g

Pistachios

🧂

1 g

Salt

🫐

100 g

Red berries

🥛

Pistachio and white chocolate cream

🍫

White chocolate

  1. Weigh
    • wheat flour
    • sugar
    • unsalted butter

    Weigh the flour, sugar, cold butter, pistachios, salt, and frozen mixed red berries.

  2. Rub
    • unsalted butter
    • wheat flour
    • sugar

    Rub the cold butter into the flour, sugar, and salt until a sandy dough forms.

  3. Fold
    • pistachios
    • frozen mixed red berries

    Fold the pistachios and frozen mixed red berries gently into the dough.

  4. Shape

    Shape the dough into a compact log and wrap it tightly.

  5. Chill

    Chill the wrapped dough log until firm enough to slice cleanly.

  6. Heat

    Heat the oven to 180°C / 356°F and line a baking sheet.

  7. Slice

    Slice the chilled dough log into even cookie rounds and place them on the baking sheet.

  8. Bake

    Bake the cookies for approximately 15 minutes, until set and lightly golden at the edges.

  9. Transfer

    Transfer the cookies to a wire rack and let them cool completely.

  10. Pipe
    • pistachio and white chocolate cream
    • Pistachios

    Pipe or spread pistachio and white chocolate cream onto half of the cooled cookies.

  11. Top
    • pistachio and white chocolate cream

    Top with the remaining cookies and press lightly to form filled cookie sandwiches.

Pistachio and Red Berry Cookies by @aliterdulcia

45 min

12 servings

🌾

250 g

Flour

🍬

100 g

Sugar

🧈

150 g

Butter

🥜

50 g

Pistachios

🧂

1 g

Salt

🫐

100 g

Red berries

🥛

Pistachio and white chocolate cream

🍫

White chocolate

Preparation Steps

  1. Step 1/11

    Weigh the flour, sugar, cold butter, pistachios, salt, and frozen mixed red berries.

    🌾wheat flour
    🍬sugar
    🧈unsalted butter
    🥜pistachios
    🧂salt
    🫐frozen mixed red berries
    ⚖️kitchen scale
    🥣mixing bowl

  2. Step 2/11

    Rub the cold butter into the flour, sugar, and salt until a sandy dough forms.

    🧈unsalted butter
    🌾wheat flour
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄spatula

  3. Step 3/11

    Fold the pistachios and frozen mixed red berries gently into the dough.

    🥜pistachios
    🫐frozen mixed red berries
    🥣mixing bowl
    🥄spatula

  4. Step 4/11

    Shape the dough into a compact log and wrap it tightly.

    🧻plastic wrap

  5. Step 5/11

    Chill the wrapped dough log until firm enough to slice cleanly.

    🧻plastic wrap

  6. Step 6/11

    Heat the oven to 180°C / 356°F and line a baking sheet.

    🍳baking sheet

  7. Step 7/11

    Slice the chilled dough log into even cookie rounds and place them on the baking sheet.

    🔪knife
    🍳baking sheet

  8. Step 8/11

    Bake the cookies for approximately 15 minutes, until set and lightly golden at the edges.

    🍳baking sheet

  9. Step 9/11

    Transfer the cookies to a wire rack and let them cool completely.

    ✨wire rack

  10. Step 10/11

    Pipe or spread pistachio and white chocolate cream onto half of the cooled cookies.

    🥛pistachio and white chocolate cream
    🫙piping bag
    🥄spatula

  11. Step 11/11

    Top with the remaining cookies and press lightly to form filled cookie sandwiches.

    🥛pistachio and white chocolate cream

Composition

Ingredients

Types

Sweeteners, Nuts, Seasonings, Dessert fillings

Ingredients

Flour, Sugar, Butter, Pistachios, Salt, Red berries, Pistachio and white chocolate cream, White chocolate

Notes

Butter (cold, cut into small pieces), Pistachios (whole), Red berries (frozen, approximately, so they stay whole inside the dough), Pistachio and white chocolate cream (filling, recipe given in a separate paid online course, amount not given)

Allergens

tree nuts, milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

310 kcal

Macro nutrients

protein: 4g, carbohydrates: 31g, fat: 19g, fiber: 2g, sugars: 17g

Nutritional Information

Minerals

calcium: 35mg, iron: 1.4mg, potassium: 180mg, sodium: 55mg

Vitamins

vitamin A: 110µg, vitamin E: 1.2mg, vitamin C: 3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, kitchen scale, spatula, plastic wrap, knife, baking sheet, wire rack, piping bag

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon tea, Holiday baking, Back to school

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Soft, Creamy, Crunchy, Tender

Flavors

Sweet, Buttery, Nutty, Tart, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.,Keep away from direct sunlight.), fridge : 5 days (Store filled cookies in an airtight container.,Bring to room temperature for 10 min before serving.), freezer : 60 days (Freeze unfilled baked cookies in an airtight container.,Thaw at room temperature before filling.)